Zucchini cubes in light tomato broth (Louki shorba) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 231) by Yamuna Devi

  • basil
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute young bottle gourds or tindas for zucchini, ground cayenne pepper for paprika, light cream for half and half cream, and unsalted butter for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cashew rice with diced potatoes (Kaju aloo pulau); Three-vegetable urad dal soup (Sabji urad dal); Deep-fried sesame whole wheat bread (Til poori); Pan-fried whole bitter melons with cashew stuffing (Kaju bhara karela); Fried okra in smooth yogurt (Bhindi raita)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute young bottle gourds or tindas for zucchini, ground cayenne pepper for paprika, light cream for half and half cream, and unsalted butter for ghee.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.